|Preparation Time||15 Minutes|
|Cook Time||4-8 Hours|
|Total Time||8 Hours|
|Meal||Breakfast; Lunch; Dinner|
|Cook Method||Slow Cooker|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein; Gluten Free|
4 cups of plain frozen hash brown (shredded) potatoes
4 ounces reduced-fat sausage, sliced
1/2 onion, diced
1/2 cup green bell pepper, diced
1 cup reduced-fat Mexican-style cheese, shredded
12 servings egg beaters
1 cup fat-free milk
1/2 teaspoon salt
1 teaspoon black pepper
1 cup mushrooms, sliced
2 ounces gluten-free processed cheese product, diced
Spray the inside of the crock pot with cooking spray. Add the whole package of hash browns to crock pot. Spread potatoes with your fingers, breaking up any clumps.
In a mixing bowl, mix the egg beaters with the milk, salt, pepper, cheeses, sausage, and diced vegetables. Pour mixture on top of the hash browns.
Cover, and cook on low for 6-8 hours or on high for 3-4 hours.
The casserole is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook longer.
Calories: 238 cal
Total fat: 7g
Saturated fat: 3g
Polyunsaturated fat: 0g
Monounsaturated fat: 0g